Print

Valentine’s Day Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Valentine’s Day Chocolate Cake is a rich, moist, and indulgent dessert perfect for celebrating love. Frosted with creamy chocolate ganache or buttercream and adorned with romantic decorations, it’s a show-stopping centerpiece for any Valentine’s Day celebration.

Ingredients

Scale

For the Chocolate Cake:

  • 1 3/4 cups (220 g) all-purpose flour
  • 3/4 cup (65 g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or milk + 1 tablespoon vinegar)
  • 1/2 cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot coffee (or hot water for a milder flavor)

For the Chocolate Frosting:

  • 1 cup (225 g) unsalted butter, softened
  • 2 1/2 cups (300 g) powdered sugar, sifted
  • 3/4 cup (65 g) unsweetened cocoa powder
  • 1/4 cup (60 ml) heavy cream (plus more as needed)
  • 1 teaspoon vanilla extract

For Garnish (Optional):

  • Heart-shaped sprinkles
  • Fresh strawberries or raspberries
  • Chocolate shavings

Instructions

Prepare the Cake:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
  2. Mix the Dry Ingredients:
    • In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the sugar.
  3. Combine the Wet Ingredients:
    • In a medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
  4. Mix the Batter:
    • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Slowly pour in the hot coffee, mixing until smooth. The batter will be thin.
  5. Bake:
    • Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool:
    • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Frosting:

  1. Beat the Butter:
    • In a large bowl, beat the softened butter with an electric mixer until creamy and fluffy.
  2. Add Cocoa Powder and Sugar:
    • Gradually add the cocoa powder and powdered sugar, alternating with the heavy cream, until smooth and fluffy. Mix in the vanilla extract. Adjust the consistency with more cream if needed.

Assemble the Cake:

  1. Layer and Frost:
    • Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
  2. Decorate:
    • Garnish with heart-shaped sprinkles, fresh berries, or chocolate shavings for a romantic finish.

Notes

  • Make Ahead: The cake layers can be baked and stored (wrapped tightly) at room temperature for up to 2 days or frozen for up to 1 month. Frost just before serving.
  • Dairy-Free Option: Substitute buttermilk with almond milk + vinegar and use dairy-free butter for the frosting.
  • Cupcake Option: Use the batter to make 24 cupcakes. Adjust the baking time to 18–20 minutes.

Find it online: https://ukfinda.com/valentines-day-chocolate-cake/